White Velvet Cake
https://sugargeekshow.com/news/white-velvet-cake/#recipe
- 14 oz Cake flour
- 13 oz Sugar
- 1 tsp Salt
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 5 oz Egg whites, room temperature
- 4 oz Vegetable oil
- 10 oz Buttermilk, room temperature or slightly warm
- 6 oz Butter, softened
- 2 tsp Vanilla
Preheat oven to 350.
Grease 2 8" cake pans.
In the bowl of a stand mixer, whisk together the first five ingredients.
In a small bowl, combine vegetable oil and 1/2 c. of the buttermilk. Set aside.
In a second small bowl, whisk together the remaining buttermilk, egg whites and vanilla. Set aside.
Add the softened butter to the dry ingredients in the stand mixer and mix on low speed until mixture resembles coarse sand (about 30 seconds).
Pour in buttermilk and oil mixture. Mix on low speed until dry ingredients are moistened.
Mix on medium speed for 2 more minutes.
Scrape the bowl and reduce speed to low. Add egg white mixture in three batches. Mix on low speed for 15 seconds after each addition.
Scrape down bowl. Pour into prepared pans.
Bake 30-35 minutes until toothpick just comes out clean but cake hasn't started shrinking from the edges of the pan yet.